1-Getting started: Getting started with this Day Of The Dead Cheesecake is as easy as preheating your oven and gathering your tools. Begin by setting your oven to 350°F with the rack centered, just like in the recipe directions, to ensure even baking. This spiced chocolate cake variation brings a unique flair, merging the cheesecake’s creaminess with festive spices for a standout treat.

2-Preparing the Base and Mixing the Batter: First, prepare three 6-inch cake pans by spraying them with pan spray, lining with parchment circles, and spraying again to prevent sticking. In a large bowl, whisk together 2 cups sugar, 1¾ cups all-purpose flour, ¾ cup cocoa powder, 2 teaspoons pumpkin pie spice, 2 teaspoons instant coffee, 1½ teaspoons baking powder, 1½ teaspoons baking soda, and 1 teaspoon salt until well combined.

3-Preparing the Base and Mixing the Batter: Next, in another bowl, whisk 2 large eggs, 1 cup whole milk, ½ cup vegetable oil, and 2 teaspoons vanilla extract. Combine the wet and dry mixtures, then mix on medium speed for 2 minutes, scraping the bowl as needed to ensure everything blends smoothly.

4-Baking and Finishing Touches: Stir in 1 cup boiling water until the batter is smooth it will be thin, but that’s normal for this recipe. Pour the batter evenly into the prepared pans and bake for about 30 minutes, or until a thermometer reads 195 200°F and the cake pulls away from the sides.

5-Baking and Finishing Touches: After baking, cool the cakes in the pans for 10 minutes, then turn them out to cool completely. Wrap the warm layers in plastic wrap and refrigerate to keep them moist, adapting this for your cheesecake assembly as needed.